Seared shrimp and rigatoni tossed with a super-quick spicy tomato cream sauce. Jazzed up with garlic, shallot, sun-dried tomatoes and white wine. Served with oregano bread crumbs and feta. Seriously, what’s not to like? It’s finger-licking good.
Shrimp pasta feels like such a treat. White wine and cream add sophistication and richness to the spicy tomato sauce. The crispy oregano bread crumbs and salty feta are a must. They’re the finishing touch, the icing on the cake. With just a few ingredients combined together, this is a weeknight dinner at its best, for sure. The sauce gets a nice spicy kick from the red pepper chili flakes, but you can make it extra spicy if you can handle the heat!
This is a tomato-based sauce with shrimp that’s great served over pasta, although the shrimp can be served up in a skillet and eaten with chunks of crusty bread.
Not a fan of feta? Use parmesan or burrata.
It’s a ridiculously easy recipe which makes it a perfect choice for a weeknight dinner. The recipe pretty much involves only a few steps. First, we make the bread crumbs, then we sear the shrimps. Next, we make the tomato sauce by sautéing the garlic, adding cream, red pepper flakes and sun-dried tomatoes.
In the meantime, cook the pasta. Drain. Finally, combine everything together. Done!
Let me guide you through the recipe with this step-by-step VIDEO
Favorite shrimp recipes:
- 400 g (14 oz) rigatoni
- 450 g (1 pound) shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 1 can (400 ml/14 oz) crushed tomatoes
- 200 ml (3/4 cup) light cream
- 120 g (4.3 oz) semi sun-dried tomatoes, drained
- 120 ml (1/2 cup) dry white whine
- oil, drained from sun-dried tomatoes jar
- 1 tsp chili flakes, more to taste
- 1/2 tsp each: dried oregano, thyme, smoked paprika
- 1 tsp fish sauce
- 1 cup panko bread crumbs + 1 tbsp chopped fresh oregano or 1 tsp dried oregano
- crumbled feta, for serving
- salt + black pepper
Boil the pasta in salted water until al dente. Drain, reserving the 1/2 cup of the cooking water.
In the meantime, heat a large skillet over medium heat and add 3 tbsp oil reserved from sun-dried tomatoes. Once hot, add panko, cook, stirring for 4 minutes until toasted and golden. Add oregano and cook for 1 minute more. Remove from the skillet to a plate.
Add 3 tbsp oil to the same skillet. Add shrimp, arrange in a single layer. Fry on high heat. Flip the shrimp over after 2 minutes and sear the other side until pink. Season with salt and pepper. Remove from skillet.
Heat 2 tbsp oil, add garlic and shallot, sauté for 2 minutes. Using a wooden spoon, scrape up and stir in any brown bits from skillet bottom. Add white wine, cook over high heat until reduced and no raw alcohol aroma remains, about 3 minutes. Add tomatoes and bring to a boil. Stir in the cream and sun-dried tomatoes. Season with oregano, thyme, smoked paprika, chili flakes, fish sauce, salt and pepper. Simmer over low heat until the sauce has thickened slightly, about 10 minutes.
Add the cooked shrimp and reheat gently on medium heat.
Stir with pasta and serve with lots of crispy bread crumbs, feta and extra chili flakes. Enjoy!
NOTE: If the sauce is too thick and does not coat the pasta very well, add a splash of the pasta cooking water.